Excerpts

Previous investigations also found an increasing trend of TBARS in air-dried hairtail and fresh hairtail samples during storage at 4 °C.

Pearson correlation coefficient showed that the PhIP reduction in marinated meat was highly significant with the increase in marinating time [ 23 ].

In the case of the Vis-NIR, the PCA model yielded a slight trend in groupings based on the color changes in the bread samples possessing different flour compositions.

It is noteworthy in this cross-cultural study that highly significant differences are found in all statements regarding perception and habits regarding sustainable food purchasing across countries.

On the other hand, 31 lipids demonstrated an increasing trend, predominantly LPCs, PIs and LPEs ( Figure 5 C).

The pH values ( Figure 1 A,B) decreased with storage time, accompanied by an increase in titratable acidity over time in all yoghurts ( Figure 1 C,D), which is an expected trend in fermented dairy products.

In addition, sustainable packaging will continue to be a significant trend, and films made from biological sources can contribute to eco-friendly packaging solutions by reducing the need for traditional plastic packaging.

At the same time, in the active MA packages, the least perforated packages (zero or one micro-hole) showed a trend toward somewhat higher ethanol levels.

The sensory score showed a trend of first increasing and then decreasing, reaching the highest score of 81.25 with 38% oat addition.

Furthermore, the taste attribute “ bitter ” and the texture attributes “ friability ” and “ graininess ” showed p -values very close to significance (α = 0.05) ( Table 2 ).

Our previous study also revealed that the ratio of linoleic acid (LA) to oleic acid (OA) displayed a highly significant positive correlation with the inhibition rates in Job’s tears ( Coix lachryma-jobi L.) seed oil for human bladder carcinoma T24 cells [ 34 ].

Figure 4 a indicates that the yield of 3-Met showed a clear increasing followed by a decreasing trend with increasing yeast extract concentration or fermentation time.

From Figure 8 , it can be seen that the gastric digestion rate of the proteins isolated from germinated black beans shows a decreasing trend, followed by an increasing trend with an increasing germination time.

The emulsifying property and emulsion stability of the germinated black bean protein exhibited an increasing trend with prolonged germination time, as illustrated in Figure 6 a.

However, the control sample (the probiotics encapsulated within the outer phase (W 2 ) of the DE), showed a decreasing trend in the cell count from the 1st day and reached 0 after 30 days.

The two varieties exhibited an increasing trend in the compound concentrations during cold maceration ( Figure 3 D).

The combined abundance of other undetermined genera was lower than that of dominant Streptococcus but greater than Acinetobacter , showing a decreasing trend from day 1 to day 16.

The retention rate of resveratrol in four groups of yogurts showed a decreasing trend over time ( Figure 4 ).

As observed in Table 3 , the antioxidant activities of the bor-thekera juices during storage followed a decreasing trend irrespective of the treatments.

The aldehyde contents and composition in the breads showed a trend of an initial increase followed by a decrease with the content of MW–BSG.

Subsequently, these parameters showed a decreasing trend.

Based on the data from the Global Burden of Diseases Study (2019), an increasing trend of the global burden of high-temperature-related non-communicable diseases was observed; the main contributor was CVD [ 88 ].

The significance levels were defined as follows: p > 0.05 was considered not significant, p < 0.05 was considered statistically significant, and p < 0.01 was considered highly significant.

Between 1700 and 1800 nm, C–H absorption peaks associated with lipids showed a decreasing trend over time, suggesting possible lipid oxidation or compositional changes, particularly in Mulanhu multigrain eggs, which demonstrated a more pronounced reduction, likely related to their lipid-rich composition [ 53 ].

The above-described morphological effects are caused by the intercalation process during which the intercalate locates between the graphene layers, which is commonly accompanied by the more or less significant damage of graphite matrix.